Before you ask, yes you still have plenty of time to bake. As we wrote in our Merry Covid Christmas post, just because this holiday season may seem very different, it doesn’t mean it’s cancelled. You can still enjoy your favourites and safely share them with friends and family if you just drop the treats off. That’s why today we’re baking gluten-free coconut macaroons.
Our chewy gluten-free coconut macaroons are dipped in chocolate and are just a perfect taste of the season. If you want to make an easy tray of cookies that doesn’t take a million different ingredients, you could enjoy any of the treats we’ve shared in our baking series. These gluten-free cookies and bars include: Chocolate Caramel Cookie Bar, Hello Dolly Dessert Bar, and Fat Albert Bar. All of these recipes were, in fact, regular recipes I’ve worked to make gluten-free over the years.
Today’s recipe is inspired by the Eagle Brand coconut macaroons recipe. I used to make coconut macaroons using egg whites and they were a lot of work. This recipe is simple and just as delicious and chewy as any other version.
Gluten-Free Coconut Macaroons
- 3 1/2 pkgs (200 g each or 7 cups) flaked coconut
- 1 can (300 ml) Regular Eagle Brand® sweetened condensed milk
- 3 1/2 tsp (17.5 ml) vanilla extract
- Combine coconut, Eagle Brand, vanilla extract; mix well.
- Place rounded spoonfuls or drop from mini ice cream scoop onto parchment, paper-lined cookie sheets.
- Bake in preheated oven at 350ºF (180ºC) on middle rack of oven, twelve at a time, 10-12 min. or until browned around the edges. Remove immediately to wire racks; cool completely.
- 1/2 cup or semi sweet chocolate
- Melt chocolate chips in a microwave-safe bowl or measuring cup.
- Microwave for 20 seconds and then stir.
- Continue stirring until chocolate is smooth.
- To avoid scorching the chocolate, you want it slightly under done-you still want to see whole chips. However, they should continue to melt when as you continue to stir it.
- Before dipping macaroons ensure that the chocolate is smooth.
- When you dip the macaroons scrape a bit of the excess off using a butter knife. The chocolate dip on these chewy and sweet gluten-free coconut macaroons can be customized as you wish. You can dip the bottom in melted chocolate or you could just as easily drizzle the chocolate over the top, using a fork for a more modern look or do both.
- Then place the chocolate dipped macaroons on a parchment lined cookie sheet. Leave until the bottoms (or tops) are set.
- I use any coconut that I have, on hand, when I make these Macaroons. So if you have shredded and not flaked that’s perfectly fine. Also, if you have an extra cup or a little less coconut, the recipe works well with between 6-8 cups, that’s the sweet spot.
- When it comes to Eagle Brand sweetened condensed milk, if you have light then use it. Either way if you pack your macaroons tightly like I do, you may get a sweetened condensed milk “skirt” around the gluten-free coconut macaroons. If this happens don’t despair, using a clear pair of kitchen scissors simply trim the baked milk skirt. FYI, the baked skirt is delicious so you may end up eating the scrapes. You must remove the skirt before dipping in chocolate.
- If you don’t have an ice cream scoop, a rounded tablespoon or a regular tablespoon, will also work. To help release the scoop, line the tablespoon with a piece of plastic wrap. Keep using the same plastic wrap over and over. Be sure it doesn’t rip and get into the cookies. If using a regular spoon you can simply roll it into a slightly packed ball.
- Once the chocolate is completely set, store baked cookies in an air tight container, separating the layers with wax paper to enjoy throughout the holidays
Enjoy a sweet treat this holiday season by trying these gluten free coconut macaroons. When something is this delicious, and this simple to make, you know that you have a winning combination.
Do you enjoy coconut macaroons? Have you tried this recipe? Leave us a comment below, letting us know what you think.